• Journal of Nutrition and Health
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• v.25 no.5
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• pp.389-396
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• 1992

Provitamin A carotenoids($\alpha$- $\beta$-carotene lutein capsanthin) cintents in various red pepper and red pepper products were analyzed by HPLC and UV/VIS spectroscopy. The amounts of $\beta$-carotene and capsanthin were at its highest in powdered red pepper and lutein in red pepper leaves. There are little $\alpha$-carotene present in all samples analyzed. So vitamin A activity was calculated only from $\beta$-carotene content. Capsanthin and $\beta$-carotene contents of red pepper were higher than those of green pepper whereas lutein content of red pepper was lower than that of green pepper. whereas lutein content of red pepper was lower than that of green pepper. Vitamin A activity from colorimetric analysis was higher than that from chromatographic method and results were not generally in accordance with the vitamin A data presented in current food composition tables. Vitamin A activities in retinol equivalent(R. E. ) of green pepper red pepper powdered red pepper fermented red pepper paste and red pepper leaves were 70, 570, 1, 340, 140, 980 R. E respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.4
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• pp.530-536
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• 1995

A study was performed to assess dietary intake and serum levels of $\beta$-carotene and the influence of preference for hot taste on $\beta$-carotene intake in Korean female college students. Daily intake of $\beta$-carotene was estimated with a questionnaire composed of food item of high $\beta$-carotene contents and the average daily intake level was 4089$\pm$2400$\mu\textrm{g}$. The major sources of $\beta$-carotene included carrot, pumpkin, spinach, tomatoes and red pepper powder. 14$\pm$10% of total dietary $\beta$-carotene intake was from foods containing red pepper powder. The average amount of red pepper powder added to bean sprout soupr were 0.32$\pm$0.34g. Subjects preferring hot taste added significantly larger amount of red pepper powder(p<0.05) than those not preferring hot taste. Subjects of the lowest quartile of $\beta$-carotene intake level showed the lowest precentage of subjects preferring hot taste. The average serum $\beta$-carotene concentration was 36.5$\mu\textrm{g}$/dl and large variation in the amount among the subject has been observed. The level of dietary $\beta$-carotene intake and serum $\beta$-carotene concentration of Korean female college students were not significantly correlated but both were higher than levels in reports from western countries. These results indicate that $\beta$-carotene intake levels of the subjects are adequate and the preference for hot taste affects $\beta$-carotene intake significantly.

• Analytical Science and Technology
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• v.15 no.2
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• pp.115-119
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• 2002

The formation of inclusion complexes between cyclodextrin(CD) and Congo red was studied by spectrophotometric methods at various temperatures. The cavity sizes are 0.49 nm, 0.62 nm for $\alpha$-and $\beta$-CD, respectively. Therefore, $\alpha$-CD was not found to form an inclusion complex with Congo red due to steric hinderance. In the $\beta$-CD use two $\beta$-CD molecules formed an inclusion complex with one molecule of Congo red, from the slope of the S-shaped curve increased. Two prominent isosbestic points appear at 346 nm and 478 nm. The formation constants were decreased with the increasing temperatures, due to low binding energy between $\beta$-CD and Congo red. The thermodynamic parameters were calculated from the plot of $lnK_f$ vs 1/T. The $\Delta$H, $\Delta$S and $\Delta$G were -50.73 kJ/mol, $-108.96J/K{\cdot}mol$ and -18.26 kJ/mol, respectively.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.273-277
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• 1979

Free sugars in various ginseng products, Korean and Russian Acanthopanaxes were analyzed by gas liquid chromatography. Ginseng products included Korean red ginseng, white ginseng with skin produced in Korea, Canada, and America, and extracts of red and white ginseng. ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose, and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in Korean and American white ginsengs with skin, and in Korean red ginseng. However ${\alpha}-\;and\;{\beta}-maltoses$ were not detected in Canadian white ginseng with skin. Total amount of sugars identified in white ginseng with skin was higher than that in red ginseng. ${\alpha}-\;and\;{\beta}-fructoses,\;{\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in red and white ginseng extracts. Fructose was a major sugar in red ginseng extract while it was sucrose in white ginseng extract. ${\alpha}-\;and\;{\beta}-glucoses$, galactose, sucrose and ${\alpha}-\;and\;{\beta}-maltoses$ were identified in Russian Acanthopanax, and their patterns were similar to that of ginseng, while ${\beta}-fructose,\;{\alpha}-\;and\;{\beta}-glucoses$ and sucrose were identified in Korean Acantopanax and total amount of sugars was only one third of that in Russian Acanthopanax.

• Journal of Microbiology and Biotechnology
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• v.6 no.2
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• pp.110-115
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• 1996

Yellow mutants of the astaxanthin producing red yeast Phaffia rhodozyma were obtained by nitrosoguanidine mutagenesis. The carotenoid composition of the yelow mutants, Yan-1 and Ny-1, was mainly $\beta$ -carotene (> 95$%$) and torulene (< 5$$). Therefore, the yellow mutants are carotene oxygenation deficient mutants (CODMs). CODMs produced decreased quantities of carotenoids compared to their red parents and this indicated that carotene may regulate its synthesis. CODMs, Yan-1 and Ny-4, on plates containing 50 $\mu$ M antimycin, showed highly pigmented vertical papillae. Antimycin-induced mutants purified from the papillae showed increases in carotenoid content (up to 1 mg $\beta$-carotene/g yeast). CODMs, Yan-1 and Ay-1, were more sensitive to antimycin than red strains, Ant-1 and 67-385. This was probably due to lower antioxidant activity of $\beta$-carotene than that of astaxanthin. Light increased torulene and light+antimycin further increased the torulene. Yan-1 and Ny-4 could grow with succinate, though their red parents, Ant-1 and Anf-1p, could not. However, antimycin induced mutation of Yan-1 or Ny-4 destroyed the ability to grow with succinate.

• Archives of Pharmacal Research
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• v.21 no.5
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• pp.615-617
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• 1998

A new dammarane glycoside named ginsenoside $Rf_{2}$ has been isolated from Korean red ginseng (Panax ginseng) and its chemical structure has been elucidated as $6-O-[{\alpha}-L-rham-nopyranosyl (1{\rightarrow}2){\beta}-D-glucopyranosyl]$$dammarane-3{\beta}, 6{\alpa}, 12{\beta}$, 20(R), 25-pentol by chemical and spectral methods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.91-101
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• 1993

To investigate the effects on pigmentation and carotenoid metabolism of red sea breams Pagrus major and flounders Paralichithys olivaceus by the supplemented carotenoids, fishes wire fed the diet each containing ${\beta}$-carotene, lutein ester, astaxanthin, astaxanthin monoester, astaxanthin diester and ${\beta}$-apo-8'-carotenal for 8 weeks. Carotenoids in the integuments were analyzed. In cultured red sea breams with supplemented carotenoids, carotenoid deposition and pigmentation were higher in order of astaxanthin diester group, ${\beta}$-apo-8'-carotenal group and astaxanthin monoester group. The main carotenoids of red sea breams were astaxanthin diester, tunaxanthin and ${\beta}$-carotene. Difference in the content of astaxanthin diester and ${\beta}$-carotene was observed from natural and cultured red sea breams. In cultured flounders with supplemented carotenoids, carotenoid deposition and pigmentation were higher in order of ${\beta}$-carotene group and lutein ester group. The main carotenoids of flounders were zeaxanthin and lutein. Difference in lutein and ${\beta}$-carotene contents was observed from the natural and cultured flounders. Based on the contents and composition of carotenoids in each group after feeding experimental diet, carotenoid metabolism in red sea breams were presumed the reductive metabolic pathway, astaxanthin to tunaxanthin, and likewise, in flounders, lutein to tunaxanthin.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.42-48
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• 1996

This study was carried out to determine the differences of essential oil components among Korean, Chinese and Japanese red ginseng, and Korean white ginseng (Panax ginseng C.A Mayer) , American and Canadian ginseng (P. Quinquefolium), and sanchi ginseng (P notoginseng). The steam distilled oils of these ginsengs were analyzed by GC and GC-MS, and 22 sesquiterpenes, 8 sesquiterpene alcohols, 8 monoterpenes, 5 aldehydes, 4 esters, 3 acids, 2 alcohols and 5 miscellaneous components were identified. The major oil components of Korean, Chinese and Japanese red ginseng were $\beta$-panasinsene, $\beta$-caryophyllene, $\alpha$-panasinsene, $\alpha$-neoclovene, selina-4,11-diane, bicyclo-ger-macrene and spathulenol. The contents of $\beta$-panasinsene, $\alpha$-neoclovene, $\alpha$-basabolene and spathulenol were higher in Korean red ginseng than Chinese and Japanese red ginseng. The contents of $\alpha$-cubebene, selina-4,11-diene and ledol were higher in Chinese red ginseng than Korean and Japanese red ginseng, but those of selina-4,11-diene and spathulenol were lower in Japanese red ginseng than Korean or Chinese red ginseng. On the other hand, the GC patterns of the oils from American, Canadian and sanchi ginseng were different from that of Korean white ginseng.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.189-193
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• 2005

Effect of enzyme treatment on physicochemical characteristics of small tea bean percolate were estimated. Three types of small red bean percolate were prepared by heat treatment for 30 min at $95^{\circ}C$ (1st), 30 min at $95^{\circ}C$ (2nd), and 40 min at $120^{\circ}C$ (3rd). They were then treated with 0.5% ${\alpha}-amylase$ (v/v) for 4 hr at $108^{\circ}C$ (${\alpha}-amylase$ treatment), then with 0.5% ${\beta}-amylase$ (v/v) for 4 hr at $60^{\circ}C$ (${\alpha}-$ and ${\beta}-amylase$ treatment). Crude saponin contents of 1st-3rd percolates were 0.82, 1.44, and 1.52 mg/g, respectively. ${\circ}Brix$ of small red bean percolates treated with enzymes increased to $0.8-1.2\;{\circ}Brix$ with 2nd and 3rd percolates showing no significant difference between ${\alpha}-amylase$ and ${\alpha}-$ and ${\beta}-amylase$ treatments. pH of 3rd percolate treated with ${\alpha}-$ and ${\beta}-amylase$ decreased from initial 6.2 to 4.7. Hunter L value of small red bean percolate treated with ${\alpha}-$ and ${\beta}-$ decreased, whereas a and b values increased. Small red bean beverage made with 3rd percolate showed high score in flavor, taste, and overall acceptability. Results suggest small red bean percolate treated with enzymes could be used for preparation of small red bean beverage.

• The Bulletin of The Korean Astronomical Society
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• v.40 no.1
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• pp.72.1-72.1
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• 2015

We investigate black hole (BH) activities of 16 red active galactic nuclei (AGNs). The 16 red AGNs selected by red colors in optical through near-infrared (NIR) and radio detection. In order to derive BH activities of the red AGNs, we use $P{\beta}$ line with NIR spectra obtained by the SpeX on the IRTF. The $P{\beta}$ line suffers from dust extinction less than UV/optical BH mass estimators. We compared Eddington ratios of the red AGNs and "normal" AGNs, and the Eddington ratios of red AGNs are significantly higher than those of "normal" AGNs. The result is consistent with a scenario that red AGNs are the intermediate population between star forming galaxies and "normal" AGNs, and BHs of red AGNs are very active and grow rapidly in such a stage.